DOUGH:

1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. EACH salt and sugar
2 tbsp. vegetable oil
2 1/2 c. all-purpose flour

TOPPINGS:

1 sm. tin tomato sauce
Oregano, basil, salt to taste
1/2 lb. sliced pepperoni
1 c. grated Mozzarella cheese
1/2 c. grated Cheddar cheese

Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously 20 strokes. Let rest 5 minutes. Grease cookie sheet or pizza pan. Press dough into pan. Spread sauce over dough. Spice to taste. Arrange pepperoni on sauce. Sprinkle with cheese. Cook in 425 degrees oven until cheese is melted and crust is light brown, about 20 to 25 minutes.